Cod with Lemon, Green Olive, and Onion Relish

fish olive onion roast quick & easy dinner lemon cod healthy bon appétit sugar conscious pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Amanda Hesser

8 servings

Source

Ingredients

2 lemons

1/2 small red onion, very thinly sliced into rings

1 teaspoon kosher salt plus more

1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped

2 tablespoons drained capers, chopped

1 1/4 cups olive oil, divided

Kosher salt, freshly ground pepper

8 (6-ounce) pieces skinless cod fillets

2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes

1/4 cup fresh flat-leaf parsley leaves

Method

Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.

Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.

Preheat oven to 250°F. Bring relish to room temperature.

Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.

Transfer fish to a platter. Mix parsley into relish and spoon over fish.

Relish (without parsley) can be made 1 day ahead. Keep chilled.